STRAWBERRY JAM is one of the most delicious and appreciated sweet preserves.
The correct name is STRAWBERRY PRESERVE since a European directive has established that the term JAM can only be used for citrus-based products.
The recipe I propose today is really simple. Just a few ingredients and a pot to obtain a tasty product, perfect for filling cakes, tarts, or simply spreading on a slice of toasted bread or biscuits.
And for a healthy snack, don’t miss the following links:
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 3 jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 2.2 lbs strawberries
- 2 cups sugar
- 1 lemon
- 1 packet vanillin
Tools
- 3 Jars of 8.5 oz
- Pot
- Wooden Spoon
- Knife
Steps
Wash the strawberries under running water, dry them and cut them into pieces.
Put them in a pot, add the sugar, vanillin, and the juice of one lemon.
Stir with a wooden spoon and cook over medium heat for about 30/40 minutes.
After this time, check the cooking by putting a teaspoon of jam on a saucer placed in the freezer. Slide the jam to see if it’s ready.
If it appears liquid, continue cooking for another 10 minutes.
At this point, pour the jam into previously sterilized jars. To perform this operation, I recommend boiling them along with the lids for 30 minutes.
Close the jars tightly and turn them upside down as shown in the photo.
Let them rest for about two hours, then turn them right side up.
Once cooled, check that a vacuum has formed by pressing the center of the lid; there should be no flexing.
Our strawberry jam is ready. Enjoy your snack!
Storage and tips …
For correct home storage of preserves and to ensure food safety, I recommend reading the official guidelines from the Istituto Superiore di Sanità, available HERE
Store in a cool, dry place, away from heat sources.
Consume within 6 months.
Once opened, store in the fridge and consume within 7 days.
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